Lemony Lentils

February 7, 2012

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So, what does one do when one is fasting (only clear liquids + diet soda) to pass the time? Cook for the next day! Yes, it was probably not the best idea I’ve ever had. I thought cooking would make me less hungry because it would be like a normal night, (me cooking) but it wasn’t. Because it wasn’t a normal night (me not eating). Well, in the throes of hunger, I decided to whip up a gigantic batch of lemon lentil soup to share with the ladies in the office, and to go with my mediterranean wraps for the week.

Plus, I had a lot of onions and lemons leftover from Superbowl Party prep.

Lemon Lentil Soup

2 TBS evoo

4 cups chicken stock

1 bay leaf

½ cup red lentils

salt and pepper to taste

1 onion, diced

1 carrot, diced

1/4 jalapeno, seeded and chopped

½ cup shredded parmesan

1 lemon, juiced

1/4 cup chopped, fresh parsley

Saute onions in evoo for about 5 miknutes on med heat. Add garlic, jalapeno, carrots, celery and bay leaf and saute another five minutes. Add chicken stock and bring to a boil. Add lentils, salt and pepper and reduce to a simmer. Let simmer about half and hour. Turn off heat and add lemon juice. Serve hot and garnish with parmesan and parsley.